Name: Maple-Bourbon Pecan Pie
Prep time: 25 min
Ingredients: 1 recipe Pastry for Single-Crust Pie; 3 eggs, lightly beaten; ⅔ cup sugar; ⅔ cup light-color corn syrup; ⅓ cup butter, melted; ⅓ cup pure maple syrup; 3 tablespoons bourbon; 1 teaspoon vanilla; 1 ¼ cups pecan halves; 1 recipe Maple-Cinnamon Whipped Cream

Preheat oven to 350°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Using a rolling pin, roll pastry from center to edge into a circle about 12 inches in diameter. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry.

For filling, in a medium bowl combine eggs, sugar, corn syrup, butter, maple syrup, bourbon, and vanilla; mix well. Stir in pecan halves.

Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is puffed and appears set (center will jiggle just a little). Cool on a wire rack. Cover and chill within 2 hours. Serve with Maple-Cinnamon Whipped Cream.

Classic Pecan Pie:

Prepare Maple-Bourbon Pecan Pie as directed, except omit maple syrup and bourbon and increase corn syrup to 1 cup.Nutrition analysis per serving: 703 calories, 7 g protein, 75 g carbohydrate, 44 g total fat (19 g sat. fat), 147 mg cholesterol, 2 g fiber, 55 g sugar, 331 mg sodium.

Chocolate Pecan Pie:

Prepare Classic Pecan Pie as directed, except before adding the filling to the pastry-lined pie plate, evenly spread 3/4 cup semisweet chocolate pieces onto the bottom of pastry. Per serving: 663 cal., 38 g total fat (15 g sat. fat), 105 mg chol., 321 mg sodium, 81 g carbo., 3 g fiber, 7 g. pro.

In a chilled mixing bowl combine whipping cream, maple syrup, 1/2 teaspoon vanilla, and 1/8 teaspoon ground cinnamon. Beat with an electric mixer on medium speed until soft peaks form.

In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

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Maple-Bourbon Pecan Pie

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Maple-Bourbon Pecan Pie

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Maple-Bourbon Pecan Pie

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